Crispy Pulled Jackfruit Street Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pulled Jackfruit Street Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Pulled Jackfruit Street Tacos

Enjoy a vibrant burst of flavors with these crispy pulled jackfruit street tacos. Tender jackfruit melds with savory crumbled tempeh and hearty black beans, all nestled in a warm corn tortilla and topped with a refreshing red cabbage slaw and zesty salsa. A perfect balance of textures and tastes to spice up your meal.

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NUTRITION

595kcal
Protein
36.6g
Fat
10g
Carbs
99.7g

SERVINGS

1 serving

INGREDIENTS

200g Young Green Jackfruit

80g Firm Tempeh

1 cup Black Beans

1 Corn Tortilla

1/2 cup Red Cabbage Slaw

2 Tbsp Fresh Salsa

2 tsp Lime Juice

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PREPARATION

  • 1

    Drain and rinse the jackfruit. Use your fingers or forks to shred it into pieces.

  • 2

    In a non-stick skillet, warm a small amount of oil over medium heat and add the shredded jackfruit. Sauté for about 5 minutes until it starts to crisp at the edges.

  • 3

    Crumble the firm tempeh and add it to the skillet with the jackfruit. Cook together for another 4-5 minutes, allowing the tempeh to brown lightly.

  • 4

    Gently fold in the cooked black beans and cook for an additional 2 minutes until heated through.

  • 5

    Warm the corn tortilla in a separate pan or microwave until soft and pliable.

  • 6

    Assemble the taco by layering the crispy jackfruit, tempeh, and beans onto the tortilla. Top with a fresh red cabbage slaw, a spoonful of salsa, and a drizzle of lime juice for a zesty finish.

  • 7

    Serve immediately and enjoy the burst of flavors in every bite.

Crispy Pulled Jackfruit Street Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Pulled Jackfruit Street Tacos

YOUR SOLIN GENERATED RECIPE

Crispy Pulled Jackfruit Street Tacos

Enjoy a vibrant burst of flavors with these crispy pulled jackfruit street tacos. Tender jackfruit melds with savory crumbled tempeh and hearty black beans, all nestled in a warm corn tortilla and topped with a refreshing red cabbage slaw and zesty salsa. A perfect balance of textures and tastes to spice up your meal.

NUTRITION

595kcal
Protein
36.6g
Fat
10g
Carbs
99.7g

SERVINGS

1 serving

INGREDIENTS

200g Young Green Jackfruit

80g Firm Tempeh

1 cup Black Beans

1 Corn Tortilla

1/2 cup Red Cabbage Slaw

2 Tbsp Fresh Salsa

2 tsp Lime Juice

PREPARATION

  • 1

    Drain and rinse the jackfruit. Use your fingers or forks to shred it into pieces.

  • 2

    In a non-stick skillet, warm a small amount of oil over medium heat and add the shredded jackfruit. Sauté for about 5 minutes until it starts to crisp at the edges.

  • 3

    Crumble the firm tempeh and add it to the skillet with the jackfruit. Cook together for another 4-5 minutes, allowing the tempeh to brown lightly.

  • 4

    Gently fold in the cooked black beans and cook for an additional 2 minutes until heated through.

  • 5

    Warm the corn tortilla in a separate pan or microwave until soft and pliable.

  • 6

    Assemble the taco by layering the crispy jackfruit, tempeh, and beans onto the tortilla. Top with a fresh red cabbage slaw, a spoonful of salsa, and a drizzle of lime juice for a zesty finish.

  • 7

    Serve immediately and enjoy the burst of flavors in every bite.